Coffee and Cardamom Truffles

Easy Coffee and Cardamom Truffles ~ this easy homemade candy is a decadent combination of dark chocolate, cardamom, and coffee, reminiscent of the flavors of Turkish coffee!

cardamom coffee truffles on a wooden table

A cardamom coffee truffle with a Turkish coffee cup

I’m catering dessert for a friend’s book club meeting next week. I don’t know what they’re reading, but apparently they’re quite a group of chocoholics, so one of the things I’m making for them are these tiny dark chocolate truffles infused with the flavors of Turkish coffee. I don’t see any reason to file away truffles just because the holiday season is over. I think these cardamom and coffee truffles are the perfect mid January after dinner reward for all the dieting and organizing everyone’s been doing.

Even though I’ve been making truffles for years, I still can’t quite believe that something so delicious is so utterly simple to make.

It seems counter to the rules of food physics or something. I love that I can make them a few days ahead, and I also like that they are bite sized, so people who just want a taste of something sweet can do that without having a whole plate of dessert.

I mixed a tablespoon of instant espresso powder with the heavy cream and dropped in a few roasted and crushed cardamom pods. I let them steep for about 10 minutes before I strained the hot cream over the dark chocolate.

Just those few minutes of steeping infuses the truffles with a subtle background hint of cardamom…very exotic.

TIP: You can use convenient semi sweet or bittersweet chocolate chips for these cardamom and coffee truffles, too.

3.84 from 6 votes

Coffee and Cardamom Truffles

Easy Coffee and Cardamom Truffles ~ this easy homemade candy is a decadent combination of dark chocolate, cardamom, and coffee, reminiscent of the flavors of Turkish coffee!
Course Dessert
Cuisine American
Prep Time 20 minutes
chilling 1 hour 30 minutes
Yield 30 truffles
Author Sue Moran


  • 1/2 cup heavy cream
  • 1 Tbsp instant espresso powder
  • 5 cardamom pods, cracked open, don't lose the little seeds!
  • 8 oz good quality dark chocolate, cut in small pieces
  • 1/2 cup unsweetened cocoa powder for dusting


  • Pour the cream into a small saucepan, along with the coffee powder and cardamom pods. Heat over medium heat, stirring to dissolve the coffee powder. When the cream almost reaches the simmer, turn off the heat and let it steep for 10 minutes.
  • Put the chocolate in a small bowl.
  • Bring the cream back up to a simmer, then pour the hot cream over the chocolate and let it sit for 10 minutes.
  • Stir the chocolate cream mixture to completely melt the chocolate. Keep stirring until you have a smooth glossy mixture. If there are still any lumps of chocolate, you can microwave the mix for about 10 seconds.
  • Pour the ganache into a shallow pan, like a pie plate. No need to spread it out.
  • Cover with plastic wrap and refrigerate until the ganache is firm enough to scoop, this will take about an hour to an hour and a half.
  • Remove from the refrigerator and, using a small 1" scoop, melon baller, or a teaspoon, scoop small portions of the ganache and roll between your palms to form a smooth round ball. Set the balls on a plate while you finish the rest. Don't worry if you can't get the truffles perfectly round---the candy is named after the rare underground mushrooms that are famously misshapen!
  • Roll the truffles in the cocoa powder to completely and evenly coat them. Store in the refrigerator, or at room temperature.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Thanks for pinning these cardamom and coffee truffles!

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  • Reply
    November 17, 2020 at 10:11 am

    2 questions: 1. If I do add some liquor, how much would you recommend? and 2. How long do you think these can sit in the refrigerator? Serving on Thanksgiving and hope to make a few days ahead to reduce stress. Thanks!!!

    • Reply
      November 17, 2020 at 11:16 am

      They’ll last several days in the fridge, for sure, and if you want to spike them I’d add about 2 Tbsp, you can follow the method in my Grand Marnier Truffles. In that recipe I added a bit more chocolate to compensate for the extra liquid.

  • Reply
    Chris O.
    September 15, 2020 at 2:01 pm

    Could I possible use ground cardamom if I don’t have the pods?

    • Reply
      September 15, 2020 at 3:06 pm

      Yes, for sure, I’d try 1/2 teaspoon, or even slightly less. You can taste it and add more if you like.

  • Reply
    October 30, 2019 at 8:53 am

    I can’t wait to make these this Christmas for gifts! What brand of instant espresso powder do you recommend?

    • Reply
      October 30, 2019 at 9:05 am

      Honestly I would go with whatever you can get. I find that each store only really carries one brand, and they tend to be Italian.

  • Reply
    January 1, 2018 at 8:05 pm

    A lot of truffle recipes I see call for a small amount of alcohol. Do you think these would taste good with a splash of brandy or whiskey (or some other liqueur)?

  • Reply
    shannon weber
    January 15, 2013 at 3:41 am

    how delightful! and not that i’m thinking about valentine’s day already, buuuuut..these would be kinda perfect for valentine’s day. If anyone were to know anyone who loves coffee and cardamom (ahem). 🙂

  • Reply
    January 14, 2013 at 5:45 pm

    Okay – that’s a lot easier than the recipes I have (and don’t make). Love how you infuse flavor. Will be doing this.

  • Reply
    January 14, 2013 at 8:13 pm

    i don’t think cardamom gets enough glory in this nation, and that’s a shame. this is a delightful ingredient combination!

  • Reply
    January 14, 2013 at 12:56 pm

    I’m saving this one, Sue. I had to laugh…I have so many chocoholic friends and it’s the only reason I ever make anything chocolate! My friend Polly will be in heaven when I make these for her. (Of course, I always take a bite first)
    (Made your double chocolate shortbreads for her last month too, will be posting soon.)

  • Reply
    l o v e l y t h i n g s
    January 14, 2013 at 2:54 am

    You’re right…truffles are perfect for January…especially when they look like this. When does your book come out???

  • Reply
    The Café Sucré Farine
    January 13, 2013 at 6:54 pm

    Wow, these sound amazing. I have some Turkish coffee cups from a trip to Turkey awhile back. I think that gives me the perfect excuse to make these fabulous looking treats! LOVE the photos!

  • Reply
    January 14, 2013 at 2:13 am

    i made a mocha milkshake with cardamon in it and was hooked!
    now seeing these i’m need to do more with cardamom

  • Reply
    Lizzy Do
    January 14, 2013 at 12:56 am

    Wow, stunning photos! It’s been eons since I’ve made truffles…but now I have a sudden urge…LOL.

  • Reply
    January 13, 2013 at 11:50 pm

    Hi my name is Tricia and I’m a chocoholic. Thanks for the beautiful chocolate fix!

  • Reply
    January 13, 2013 at 11:06 pm

    What a treat for the book club (I’d read any book for these). I love the addition of cardamom, these sound like a very intriguing variety to ordinary truffles!

  • Reply
    SavoringTime in the Kitchen
    January 13, 2013 at 4:13 pm

    I’m not sure which I more drawn to…the truffles with that lovely cardamom flavor or those gorgeous cups! Beautiful – both of them.

  • Reply
    Vespa Woolf
    January 13, 2013 at 12:58 pm

    What gorgeous photos! Cardamom sounds like the perfect complement to dark chocolate truffles. Looking forward to sampling them myself–thanks!

  • Reply
    Magnolia Verandah
    January 13, 2013 at 12:35 am

    Cardamom is such an evocative versatile spice – I love it – just the smell of a crushed pod rubbed between the palms heightens all the senses somehow. These little coffee gems look perfect.

  • Reply
    Inside a British Mum's Kitchen
    January 13, 2013 at 12:24 am

    I think the book club will eat these up! so delicious and I love the addition of caardamom
    Mary x

  • Reply
    La Table De Nana
    January 12, 2013 at 9:55 pm

    Love the cups:-)
    And the truffles of course..

  • Reply
    My Little Bungalow
    January 12, 2013 at 9:47 pm

    Mmmm, cardamom is one of my favorite spices, ever since I made a cardamom coffee cake! I’ll bet these are delicious. I’ll be adding them to my list of yummy things to make.

    • Reply
      Sue/the view from great island
      January 12, 2013 at 10:45 pm

      That Moosewood Cookbook Cardamom coffee cake was one of the first things I ever made, and it’s still a favorite. It definitely introduced me to cardamom.

  • Reply
    January 12, 2013 at 9:39 pm

    I’d read a stinkin’ encyclopedia if I’d get one of these!!
    Gorgeous cups, too!

  • Reply
    Heather Schmitt-Gonzalez
    January 12, 2013 at 9:27 pm

    Oh, I definitely think truffles are seasonless! These sound amazing, such a perfect combination. And I just love that tea/coffee service – it fits perfectly with the turkish theme. Lovely.

    • Reply
      Sue/the view from great island
      January 12, 2013 at 10:44 pm

      I got into Turkish coffee a few years ago, but only just found the cups buried in some of my family boxes in the garage. They were my grandmothers, I think, and I was thrilled to find them. I think Turkish coffee must have been a fad back in the 1920s, I’m going to look it up.

  • Reply
    Sue/the view from great island
    January 12, 2013 at 7:45 pm

    Funny you should mention the chocolate, after I got finished photographing the chocolate I realized it was unsweetened, so I wrapped it back up and ended up using the only other dark chocolate I had left in my ‘chocolate drawer’, the super-primo Scharffen Berger bittersweet! Actually I’ve always been pleased with the Baker’s squares, but I know you’ve mentioned the Trader Joe’s brand before, and I mean to give it a try.

  • Reply
    Averie @ Averie Cooks
    January 12, 2013 at 7:18 pm

    I can only imagine how good these are! The coffee flavor, the intensity of the dark chocolate – I would love one of these rich little babies! Random aside but it looks like you’re probably using Baker’s brand chocolate squares. I find that in recipes like this TJ’s 72% Pound Plus bar works very well and ounce for ounce is about half the price. But clearly you don’t need to change a thing b/c they look amazing!

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